As you may know, fresh herbs tend to wilt and brown in a matter of days. But the good news is, when stored properly, they can last about two weeks in the fridge and up to a year when frozen. So, save money and extend the shelf life of your herbs by freezing them. It is so simple to do and makes a fabulous flavor to your cooking all year round!
Here are different ways to freeze herbs:
Freezing bare herbs on the stem
There are herbs that can simply be frozen on the stem then stored in an airtight container. This method works well for plants with sturdy foliage, like thyme, bay, dill, rosemary, and sage. After washing, let the herbs dry on paper towels, then spread out in a single layer on a baking sheet. Place the pan in the freezer, and once frozen, transfer them into an airtight container for storage.
Freezing in water
Basil, chives, cilantro, mint, and parsley are among the herbs that are best preserved by freezing them using water. Just put the chopped or whole-leaf herbs in the ice cube trays after washing them, pour some water, and pop them into the freezer. Frozen cubes can then be moved into an airtight container for easy, single-serve access.
Freezing in oil
Oil is an excellent medium to preserve herbs like sage, thyme, and rosemary. To start, wash your herbs well and remove the stems, then chop or mince larger leaves and fill each section of your ice cube tray with herbs and extra virgin olive oil. Cover and freeze! You may either add the frozen oil and herbs directly to your cooking pot or thaw a cube or two at a time when you're ready to use them.
Freezing bundles of rolled herbs
This technique works very well for herb plants that have flat leaves, such as basil, Italian parsley, and sage. First, remove clean and dry leaves from the stems and then put the leaves inside a Ziploc. Roll the bag around the bundled herbs after firmly packing the leaves into the bottom of the bag. Secure with rubber bands and then place in the freezer.
Set aside some fresh herbs to freeze for the upcoming fall and winter if you have some of these flavor boosters sitting in your fridge or growing in your garden. It’s a serious game-changer once you try it!
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